JPH09500024A

JPH09500024A - Rye flour

Info

Publication number: JPH09500024A
Application number: JP7506197A
Authority: JP
Inventors: ワッサーマン、ラドウィグ; エグレ、ハンス; クニール、バーベル
Original assignee: ユニリーバー・ナームローゼ・ベンノートシャープ
Priority date: 1993-08-10
Filing date: 1994-07-28
Publication date: 1997-01-07
Anticipated expiration: 2013-07-23
Also published as: JP2780063B2; DK0713365T4; DE69407189D1; CZ34496A3; PL175496B1; PL312964A1; EP0713365B2; FI960574A0; ZA945708B; FI115503B; EP0713365A1; HU220883B1; EP0713365B1; FI960574A; CA2169051C; AU696467B2; HUT73328A; DE69407189T2; DK0713365T3; WO1995004462A1

Abstract

The invention concerns rye-flours with either less than 7 wt% protein or with more than 12 wt% protein. These flours can be obtained as the result of classification of rye-flour with 7-12 wt% protein.

Description

【発明の詳細な説明】ライ麦粉ライ麦パンのようなライ麦含有ベイカリー製品は周知である。これらの製品は、ライ麦粉を含んだ生地（ドウ）から作られる。これまで、ライ麦粉の含有量が高すぎる生地の製造及び取り扱いの際に問題が生じていた。特に穀粉(flour)の５０％以上がライ麦粉からなる生地では、生地の粘着性（ネバツキ）が大きくなり過ぎて問題となる。したがって、このような生地は、生地の機械加工性に問題があるため、連続プロセスで製造することができない。本発明者らはその解決策を見出だすべく上記の問題を鋭意検討した。その結果、本願発明を完成するに至った。本願発明では、本発明者らはライ麦粉含有生地に高レベル（穀粉成分の１００％に至るものであってもよい）で使用することができて、しかも生地がネバつかずに連続プロセスで製造することのできる新規ライ麦粉を発見した。本願発明の生地組成物の不可欠な事項は、通常のライ麦粉のタンパク含量を下回るタンパク含量のライ麦粉が穀粉成分の一部として少なくとも相当量存在していることである。米国特許第３０７７４０８号には、小麦、大麦、トウモロコシ、デューラム小麦、米及びライ麦などの穀類の粉の空気分級について開示されており、微粉(fin es)がタンパク質に富んでいて、粗粉(coarse)ではタンパク含量が低下していることが示されているが、ライ麦粉をベースとした生地の粘着性の問題並びにそれに起因した生地の機械加工性のために連続プロセスにおいて生ずる問題に関しては何等開示されていない。その例７では、少量のタンパク富化微粉を除去するとライ麦粉のベイキング特性が改善されるとだけ記載されている。第１６欄の表には出発原料及び微粉画分及び粗粉画分それぞれのアミログラフ(Amy1ograph)のピークＢＵ値が記載されているが、その表から、粗粉画分及び出発原料がほぼ同じ α-アミラーゼ活性を有しているとの結論が得られる。したがって、粗粉ライ麦粉画分をライ麦粉ベースの生地に適用したときにどのような影響が生ずるかについて、特に生地の粘着性並びに完全に機械加工性の連続プロセスにおけるその効果に関しては、この先行文献では何等認識されておらず、上記米国特許から推測することもできない。したがって、本願発明はまず第一に新規ライ麦粉に関する。このライ麦粉は７重量％未満、好ましくは５重量％未満のタンパク含量を有していて、当該ライ麦粉は同時に通常のライ麦粉よりも低い食物繊維含量を有しており、しかも当該ライ麦粉の粒度分布は粒子の２０重量％以上が６５μｍを超える粒度を有していて粒子の９４重量％超が１３０μｍ未満の粒度を有しているというものである。このライ麦粉の食物繊維含量（ＪｏｕｒｎａｌｏｆｔｈｅＡｓｓ．ｏｆＯｆｆ．Ａｎａｌ．Ｃｈｅｍｉｓｔｓ第６７巻１０４４〜１０５２頁（１９８４）に発表されたＬ．Ｐｒｏｓｋｙの方法で測定される）は通常（天然）のライ麦粉よりも低く、好ましくは少なくとも１０％低い。同時に、このライ麦粉のα- アミラーゼ活性も通常（天然）のライ麦粉よりも低く、好ましくは少なくとも１０％低い。α-アミラーゼ活性はブラベンダー(Brabender)アミログラフを用いて測定することができ、ブラベンダー単位（ＢＵ）で表わされる。この値が低いほどアミラーゼ活性が高い。上記で定義した新規ライ麦粉はそのままでもライ麦パン生地の穀粉成分として使用できるが、通常の穀粉と本願発明の新規ライ麦粉のブレンドとして使用するのが好ましい。したがって、本願発明は、ライ麦含有食品の製造に適した穀粉ブレンドにして、通常の穀粉を本願発明のライ麦粉と（通常の穀粉）：（ライ麦粉）の重量比が（９５〜５）：（５〜９５）となるようにブレンドした穀粉ブレンドに関する。このようなブレンドに使用される通常の穀粉はどのような穀粉であってもよく、その具体例は小麦、燕麦、大麦、トウモロコシ、米、モロコシ(sorghum)から得られる粉であるが、ソバ、キノア(quinoa)又はアマランス(amaranth)のような小穀粒粉のような穀類も使用することができる。当然ながら、本願発明の新規ライ麦粉を通常のライ麦粉又は全粒粉とブレンドすることも可能である。本願発明の新規ライ麦粉又は新規ブレンドをベイカリー製品用の生地に適用することによって新規生地が得られるが、この生地も本願発明の一部をなす。したがって、本願発明は、穀粉、塩及び水のような常用成分、並びに任意成分としてイースト、発酵種(sour inoculum)又は膨脹剤或いはその他の典型成分（例えば脂肪、糖、卵、グルテンその他のパン改良剤）を含んでなるベイカリー製品用の生地にして、適用される穀粉が上記で定義したライ麦粉又は上記で定義したブレンドである生地にも関する。地が得られる。したがって、本願発明は、上記の生地からなり、生地の水分含量が４５〜６０重量％（生地を基準）のライ麦含有パン用の生地、並びに上記の生地からなり、生地の水分含量が６０〜７０重量％であって、イーストも膨脹剤も含んでいないクネッケ用の生地にも関する。上記で定義した新規ライ麦粉及びブレンドはサワードウ(sour dough)の製造にも使用することができる。したがって、少なくとも穀粉と水と発酵種とを含んでなる発酵サワードウにして、当該穀粉が少なくとも部分的に本願発明のライ麦粉又は本願発明のブレンドからなる発酵サワードウも本願発明の一部をなす。ただし、水分量の限定（例えば、本願出願人の係属中の欧州特許出願ＥＰ９２２０２０５５.７号に開示されている通り）された発酵サワードウのほうが好ましい。したがって、発酵種を適用した上記の生地を含んでなり、生地の水分含量が２５重量％以上、好ましくは２５〜３２重量％の発酵サワードウ、並びに発酵サワードウにして、混合物の水分含量が２０〜２５重量％となるように水分含量５重量％未満の予備乾燥穀粉の十分量と混合される発酵サワードウも本願発明の一部をなす。本願発明のもう一つの態様は、本願発明の新規ライ麦粉によってライ麦含有食品の製造を連続プロセスで実施することが可能になるという事実に存する。したがって、本願発明は、ライ麦含有ベイクト製品の製造方法にして、生地を本願発明の組成物を用いて連続プロセスで製造し、当該生地を分割し、整型し、（必要に応じて）発酵し、ベイキングする方法にも関する。クネッケはイーストも膨脹剤も使わずに製造されるので、発酵は任意工程である。本願発明の生地のベイキング後に得られる製品も本願発明の一部をなす。上述の新規ライ麦粉は、挽砕した通常のライ麦粉で実施される空気分級プロセスの粗粉画分として得ることができる。したがって、穀粉の空気分級のための方法にして、タンパク含量７〜１２重量％のライ麦粉を、９８％以上が１３０μｍ未満の粒度を有していて６５重量％以上が３２μｍ未満の粒度を有するという粒度分布を挽砕した粉がもつように挽砕し、こうして挽砕したライ麦粉を、２０〜３０のカットポイント及び適当な風速を適用した空気分級に付して、タンパク含量が１２重量％超であって９５重量％以上が６４μｍ未満の粒度を有するという粒度分布をもつタンパク富化微粉ライ麦粉であってそのα-アミラーゼ活性が出発ライ麦粉に比べて１０％以上増加しているタンパク富化微粉ライ麦粉（収率２０〜４０重量％）と、タンパク含量が７重量％未満であって２０重量％以上が６５μｍを超える粒度を有していて粒子の９４重量％超が１３０μｍ未満の粒度を有しているという粒度分布をもつ低タンパク粗粉ライ麦粉（収率８０〜６０重量％）とに分離する方法も本願発明の一部をなす。この方法の結果として、低タンパク粗粉画分が得られるが、これは上述したライ麦粉である。この空気分級の結果として、タンパク富化微粉ライ麦粉も得られるが、これも新規である。したがって、本願発明は、タンパク含量が１２重量％超、好ましくは１３重量％超、さらに好ましくは１５重量％超であると同時に通常のライ麦粉に比べて食物繊維含量が増加したライ麦粉にも関する。このライ麦粉の粒度分布は典型的には９５重量％以上が６４μｍ未満の粒度をもつというものである。このライ麦粉の食物繊維含量は増加していて、典型的には通常のライ麦粉に比べて１０重量％以上増加している。同時に、そのα-アミラーゼ活性も増加しており、典型的には１０％以上（ＢＵ測定に基づく）増加している。このタンパク富化ライ麦粉も、他の穀粉とのブレンドとして使用することができる。したがって、本願発明は、小麦及び／又はライ麦含有食品の製造に適した穀粉ブレンドにして、通常の穀粉をタンパク質富化ライ麦粉と（通常の穀粉）：（ライ麦粉）の重量比が（０.１〜９９.９）：（９９.９〜０.１）、好ましくは（５〜９５）：（９５〜５）となるようにブレンドした穀粉ブレンドに関する。穀粉、水、塩、イースト又は発酵種又は膨脹剤のような常用成分、及び任意成分として典型成分（例えば脂肪、糖、卵、グルテンその他のパン改良剤）を含んでなるベイカリー製品用の生地にして、適用される穀粉が上記のライ麦粉又はブレンドである生地も本願発明の一部をなす。この新規タンパク富化ライ麦粉は、小麦及び／又はライ麦含有ベイクト製品、特にパン及びロールパンの製造に使用することができる。この用途に特に適したブレンドは（９９〜９０）重量％の通常の穀粉と（１〜１０）重量％の本発明のタンパク富化ライ麦粉画分を含んでなる。このようなライ麦粉を配合すると、通常のフランスパンよりも、味覚、フレッシュさ、テクスチャー及びフレーバーの改善された製品が得られる。実施例Ｉライ麦粉の空気分級ターボプレックス(Turboplex)ファインセパレーター５０ＡＴＰを装備したアルピネ社（Alpine，ドイツ国アウグスブルグ）製のパイロットプラント空気分級装置を用いて空気分級を行った。出発原料は表１に示す再挽砕ライ麦粉であった。投入量は９.７ｋｇ/時であった。分級用ホイール速度は１１０００ｒｐｍであった。２５のカットポイントを適用した。微粉画分は２０.１重量％の収率で得られ、粗粉画分は７９.９重量％の収率で得られた。微粉画分と粗粉画分の性質を表２及び表３に示す。 II ライ麦含有ロールパンの製造 II.１配合３３５０ｇの実施例Ｉのライ麦粉粗粉画分４３５ｇの乾燥グルテン３６９ｇの乾燥サワードウ３３０ｇの粗挽きモルトグレイン（ライ麦）２１５ｇの全粒ライ麦粉１８７ｇのパン改良剤１１４ｇの塩１８０ｇのイースト３１９５ｇの水 II.２以下の条件下でスパイラルミキサーを用いて連続プロセスで生地を製造した。低速：６分高速：１分生地温度：２９.２℃ 生地寝かし時間：１５分７０ｇの生地片が得られるように生地を分割・整型した。この生地片を１２分間予備発酵して６０分間プルーフィングした。この発酵生地片をスティッケン(Stikken)オーブン中で以下の通りベイキングした。２５０℃で５分間２００℃で１２分間２３０℃で３分間ライ麦ロールパンの比容積は５.６ｍn/ｇであった。生地は全くネバツキを示さなかった。 II.３最適吸水率及びプランジャー保持時間としてそれぞれ＋５％水分及び保持時間０.５秒を採用して生地の粘着性を測定した（チェン・ホウズニィ固定具( Chen-Hoseney fixture)）。２種類の試料について試験した。その結果を次に示す。 III フランスパンの製造 III.１配合２８５０ｇの小麦粉タイプ５５０１５０ｇのライ麦粉微粉画分７５ｇのイースト６６ｇの塩０.４８ｇのアルコルビン酸２０６０ｇの水 III.２以下の条件下でディオズナ(Diosna)スパイラルミキサーを用いて生地を製造した。低速：７分高速：３.５分生地温度：２４℃ 生地寝かし時間：３０分分割・整型して３６０ｇの生地片を得た。この生地片を１２５分間プルーフィングした。プルーフィングした生地片を２３０℃で２５分間ベイキングした。このパンの比容積は４.６５ｍｌ/ｇであった。このパンのフレッシュさは非常に優れていた。 IV マルチグレインブレッドの製造 IV.１生地の配合２２５４ｇの小麦粉１２７２ｇの乾燥サワードウ４５１ｇのライ麦ミール，粗挽き１７３ｇのライム麦微粉画分１０１７ｇの他の穀類（例えばコーン、大麦）２３１ｇの亜麻仁２３１ｇの挽き割り大豆１２７ｇの塩２４ｇのパン改良剤１１６ｇのイースト４１０４ｇの水１００００ｇ生地 IV.２以下の条件下でディオズナ・スパイラルミキサーＳＰ２４Ｆを用いて生地を製造した。低速：７分高速：３.５分生地温度：２７℃ 生地寝かし時間：３０分分割・整型して９００ｇの生地片を得た。この生地片を６０分間プルーフィングした。プルーフィングした生地片を２６０℃で２１０℃まで温度を下げながら６０分間ベイキングした。このパンの比容積は２.３ｍｌ/ｇであった。このパンのフレッシュさは非常に優れていた。パン内相の柔らかさはライ麦微粉画分を加えなかったパンの柔らかさに比べ格段に高かった（１２３単位：９８単位）。６日後の上記パンの内相は優れた柔らかさとフレッシュさを示した（５０単位：３６単位）。DETAILED DESCRIPTION OF THE INVENTION Rye-containing bakery products such as rye flour rye bread are well known. These products are made from dough containing rye flour. Heretofore, problems have been encountered in the manufacture and handling of doughs with too high a content of rye flour. In particular, in the case of a dough in which 50% or more of flour is rye flour, the tackiness (stickiness) of the dough becomes too large, which is a problem. Therefore, such doughs cannot be manufactured in a continuous process due to problems with the machinability of the dough. The present inventors have diligently studied the above problem in order to find a solution. As a result, the present invention has been completed. In the present invention, the present inventors can use the rye flour-containing dough at a high level (it may be up to 100% of the flour component), and the dough is produced in a continuous process without stickiness. We have discovered a new rye flour that can be used. An essential item of the dough composition of the present invention is that rye flour having a protein content lower than that of normal rye flour is present as at least a considerable amount as a part of the flour component. U.S. Pat.No. 3,077,408 discloses air classification of flours of cereals such as wheat, barley, corn, durum wheat, rice and rye, wherein the fines are rich in protein and coarse. ) Indicates that the protein content is reduced, but does not disclose anything about the problem of stickiness of the rye flour-based dough and the problems that arise in the continuous process due to the machinability of the dough resulting from it. It has not been. Example 7 only states that removing a small amount of the protein-enriched fines improves the baking properties of the rye flour. The table in column 16 shows the peak BU values of the starting material, the fine powder fraction and the coarse powder fraction, respectively. The table shows that the coarse powder fraction and the starting raw material have almost the same α. -The conclusion is reached that it has amylase activity. Thus, with respect to what effect occurs when the coarse rye flour fraction is applied to a rye flour-based dough, especially with regard to the stickiness of the dough and its effect in a continuous process which is completely machinable, Nothing is recognized in the literature and cannot be inferred from the above US patents. Therefore, the present invention relates firstly to a novel rye flour. The rye flour has a protein content of less than 7% by weight, preferably less than 5% by weight, the rye flour at the same time having a lower dietary fiber content than the usual rye flour, and The particle size distribution is such that 20% by weight or more of the particles have a particle size of more than 65 μm and more than 94% by weight of the particles have a particle size of less than 130 μm. The dietary fiber content (measured by the method of L. Prosky, published in Journal of the Ass. Of Off. Anal. Chemists Vol. 67, pages 1044-1052 (1984)) of this rye flour is usually (natural) rye. Lower than flour, preferably at least 10% lower. At the same time, the α-amylase activity of this rye flour is also lower than that of normal (natural) rye flour, preferably at least 10% lower. α-Amylase activity can be measured using a Brabender amylograph and is expressed in Brabender units (BU). The lower this value, the higher the amylase activity. The novel rye flour defined above can be used as it is as a flour component of rye bread dough, but it is preferably used as a blend of ordinary flour and the novel rye flour of the present invention. Therefore, the present invention is a flour blend suitable for the production of rye-containing food, and the normal flour is the rye flour of the present invention and the (normal flour) :( rye flour) in a weight ratio of (95 to 5) :( 5 to 95). The usual flour used in such blends may be any flour, examples of which are flour, oats, barley, corn, rice, sorghum, buckwheat, Grains such as small grain flours such as quinoa or amaranth can also be used. Naturally, the novel rye flour of the present invention can be blended with ordinary rye flour or whole grain flour. A novel dough is obtained by applying the novel rye flour or the novel blend of the present invention to dough for bakery products, which dough also forms part of the present invention. Accordingly, the present invention provides conventional ingredients such as flour, salt and water, and optionally yeast, sour inoculum or leavening agents or other typical ingredients (e.g. fat, sugar, eggs, gluten and other bread improvers. It also relates to a dough for a bakery product comprising an agent), wherein the flour applied is rye flour as defined above or a blend as defined above. The ground is obtained. Therefore, the present invention comprises the above dough, the dough for rye-containing bread having a water content of 45 to 60% by weight (based on the dough), and the above dough, the water content of the dough being 60 to 70. It also relates to a dough for Knecke, which is wt.% And contains neither yeast nor expanding agents. The novel rye flours and blends defined above can also be used in the production of sour dough. Accordingly, a fermented sourdough comprising at least flour, water and fermented seed, wherein the flour at least partially comprises the rye flour of the present invention or the blend of the present invention, also forms part of the present invention. However, fermented sourdough with a limited water content (eg as disclosed in the applicant's pending European patent application EP 92 20205.7) is preferred. Therefore, a fermented sourdough comprising the above-mentioned dough to which a fermented seed is applied, wherein the water content of the dough is 25% by weight or more, preferably 25 to 32% by weight, and a fermented sourdough, wherein the water content of the mixture is 20 to 25%. Fermented sourdough mixed with a sufficient amount of pre-dried flour with a water content of less than 5% by weight to form a weight% also forms part of the invention. Another aspect of the present invention lies in the fact that the novel rye flour of the present invention allows the production of rye-containing foods to be carried out in a continuous process. Therefore, the present invention is a method for producing a rye-containing bait product, in which a dough is produced by a continuous process using the composition of the present invention, the dough is divided, shaped, and fermented (as required). , Also about how to bake. Fermentation is an optional step because Knecke is produced without yeast or expanding agents. The product obtained after baking the dough of the present invention also forms part of the present invention. The new rye flour described above can be obtained as a coarse fraction of the air classification process carried out on milled normal rye flour. Therefore, as a method for air classification of flour, rye flour having a protein content of 7 to 12% by weight is said to have 98% or more having a particle size of less than 130 μm and 65% by weight or more having a particle size of less than 32 μm. The rye flour that has been ground to have a particle size distribution that is ground and then ground is subjected to air classification with a cut point of 20 to 30 and an appropriate wind speed, and the protein content exceeds 12% by weight. Which is a protein-enriched fine rye flour having a particle size distribution in which 95% by weight or more has a particle size of less than 64 μm, the α-amylase activity of which is increased by 10% or more as compared with the starting rye flour Fine rye flour (yield 20 to 40% by weight) and protein content less than 7% by weight, 20% by weight or more having a particle size of more than 65 μm, and more than 94% by weight of particles is 130%. Method of separating the low protein meal rye flour (80 to 60 wt% yield) having a particle size distribution that has a particle size of less than m also part of the present invention. The result of this method is a low protein coarse powder fraction, which is the rye flour described above. The result of this air classification is also a protein-enriched fine rye flour, which is also novel. Therefore, the present invention also relates to rye flour having a protein content of more than 12% by weight, preferably more than 13% by weight, more preferably more than 15% by weight, and at the same time having an increased dietary fiber content as compared with ordinary rye flour. . The particle size distribution of this rye flour is such that 95% by weight or more typically has a particle size of less than 64 μm. The dietary fiber content of this rye flour is increasing, typically by more than 10% by weight compared to normal rye flour. At the same time, its α-amylase activity is also increasing, typically by more than 10% (based on BU measurement). This protein-enriched rye flour can also be used as a blend with other flours. Therefore, the present invention is a flour blend suitable for the production of wheat and / or rye-containing foods, wherein the regular flour is a protein-rich rye flour and the (normal flour): (rye flour) in a weight ratio of (0. 1-99.9): (99.9-0.1), preferably (5-95): (95-5). A dough for a bakery product comprising common ingredients such as flour, water, salt, yeast or fermenting seeds or leavening agents and optionally typical ingredients (eg fats, sugars, eggs, gluten and other bread improvers). Thus, a dough in which the applied flour is the above-mentioned rye flour or a blend also forms part of the present invention. This novel protein-rich rye flour can be used for the production of wheat and / or rye-containing bakery products, in particular breads and rolls. A particularly suitable blend for this application comprises (99-90)% by weight conventional flour and (1-10)% by weight of the protein-enriched rye flour fraction of the present invention. The incorporation of such rye flour results in a product with improved taste, freshness, texture and flavor over regular French bread. Example I Air classification of rye flour Air classification was carried out using a pilot plant air classifier manufactured by Alpine (Augsburg, Germany) equipped with a Turboplex fine separator 50ATP. The starting material was the reground rye flour shown in Table 1. The input amount was 9.7 kg / hour. The classification wheel speed was 11000 rpm. 25 cut points were applied. The fines fraction was obtained in a yield of 20.1% by weight and the coarse fraction was obtained in a yield of 79.9% by weight. Tables 2 and 3 show the properties of the fine powder fraction and the coarse powder fraction. II Preparation of rolls containing rye II.1 Formulation 3350 g rye flour coarse powder fraction of Example I 435 g dry gluten 369 g dried sourdough 330 g coarsely ground malt grain (rye) 215 g whole rye flour 187 g bread improver 114 g salt 180 g yeast 3195 g water II.2 The dough was produced in a continuous process using a spiral mixer under the following conditions. Low speed: 6 minutes High speed: 1 minute Dough temperature: 29.2 ° C. Dough laying time: 15 minutes The dough was divided and shaped to obtain 70 g of dough pieces. The dough pieces were pre-fermented for 12 minutes and proofed for 60 minutes. The pieces of fermented dough were baked in a Stikken oven as follows. 250 ° C. for 5 minutes 200 ° C. for 12 minutes 230 ° C. for 3 minutes The specific volume of the rye bread was 5.6 mn / g. The dough did not show any stickiness. II.3 Adhesiveness of the fabric was measured by adopting + 5% water content and retention time of 0.5 seconds as the optimum water absorption rate and plunger retention time, respectively (Chen-Hoseney fixture). Two samples were tested. The results are shown below. III French bread making III.1 Formulation 2850 g flour type 550 150 g rye flour fines fraction 75 g yeast 66 g salt 0.48 g ascorbic acid 2060 g water III.2 Diosna spiral mixer under the following conditions Was used to produce a dough. Low speed: 7 minutes High speed: 3.5 minutes Dough temperature: 24 ° C. Dough aging time: 30 minutes Divided and shaped to obtain 360 g of dough pieces. This piece of dough was proofed for 125 minutes. The proofed dough pieces were baked at 230 ° C for 25 minutes. The specific volume of this bread was 4.65 ml / g. The freshness of this bread was very good. IV Production of multigrain bread IV.1 Dough formulation 2254 g wheat flour 1272 g dried sourdough 451 g rye meal, coarsely ground 173 g lime wheat fines fraction 1017 g other grains (eg corn, barley) 231 g flaxseed 231 g ground Broken soybean 127 g Salt 24 g Bread improver 116 g Yeast 4104 g Water 10000 g Dough IV.2 Dough was prepared using the Diozna spiral mixer SP24F under the following conditions. Low speed: 7 minutes High speed: 3.5 minutes Dough temperature: 27 ° C. Dough aging time: 30 minutes Divided and shaped to obtain 900 g of dough pieces. This piece of dough was proofed for 60 minutes. The proofed dough pieces were baked at 260 ° C. for 60 minutes while reducing the temperature to 210 ° C. The specific volume of this bread was 2.3 ml / g. The freshness of this bread was very good. The softness of the bread internal phase was significantly higher than the softness of the bread without the addition of the rye fines fraction (123 units: 98 units). The internal phase of the bread after 6 days showed excellent softness and freshness (50 units: 36 units).

【手続補正書】【提出日】１９９６年５月２０日【補正内容】１．明細書中第９頁６行「１７３ｇのライム麦微粉画分」を「１７３ｇのライ麦微粉画分」と訂正する。２．同第９頁下から１０行「低速：７分」を「低速：１０分」と訂正する。[Procedure amendment] [Submission date] May 20, 1996 [Correction contents] 1. On page 9, line 6 of the specification, "173 g of lime wheat fine powder fraction" is referred to as "173 g of rye. Fine powder fraction "is corrected. 2. The 10th line from the bottom of the same page 9 "low speed: 7 minutes" is corrected to "low speed: 10 minutes".

───────────────────────────────────────────────────── フロントページの続き (81)指定国ＥＰ(ＡＴ，ＢＥ，ＣＨ，ＤＥ，ＤＫ，ＥＳ，ＦＲ，ＧＢ，ＧＲ，ＩＥ，ＩＴ，ＬＵ，ＭＣ，ＮＬ，ＰＴ，ＳＥ)，ＯＡ(ＢＦ，ＢＪ，ＣＦ，ＣＧ，ＣＩ，ＣＭ，ＧＡ，ＧＮ，ＭＬ，ＭＲ，ＮＥ，ＳＮ，ＴＤ，ＴＧ)，ＡＰ(ＫＥ，ＭＷ，ＳＤ)，ＡＭ，ＡＴ，ＡＵ，ＢＢ，ＢＧ，ＢＲ，ＢＹ，ＣＡ，ＣＨ，ＣＮ，ＣＺ，ＤＥ，ＤＫ，ＥＳ，ＦＩ，ＧＢ，ＧＥ，ＨＵ，ＪＰ，ＫＥ，ＫＧ，ＫＰ，ＫＲ，ＫＺ，ＬＫ，ＬＴ，ＬＵ，ＬＶ，ＭＤ，ＭＧ，ＭＮ，ＭＷ，ＮＬ，ＮＯ，ＮＺ，ＰＬ，ＰＴ，ＲＯ，ＲＵ，ＳＤ，ＳＥ，ＳＩ，ＳＫ，ＴＪ，ＴＴ，ＵＡ，ＵＺ，ＶＮ (72)発明者クニール、バーベルドイツ国、89231 ノイ―ウルム、オフェンバッハストラッセ１／２────────────────────────────────────────────────── ─── Continuation of front page (81) Designated countries EP (AT, BE, CH, DE, DK, ES, FR, GB, GR, IE, IT, LU, M C, NL, PT, SE), OA (BF, BJ, CF, CG , CI, CM, GA, GN, ML, MR, NE, SN, TD, TG), AP (KE, MW, SD), AM, AT, AU, BB, BG, BR, BY, CA, CH, CN, C Z, DE, DK, ES, FI, GB, GE, HU, JP , KE, KG, KP, KR, KZ, LK, LT, LU, LV, MD, MG, MN, MW, NL, NO, NZ, P L, PT, RO, RU, SD, SE, SI, SK, TJ , TT, UA, UZ, VN (72) Inventor Kuniel, Barbell 89231 Neu-Ulm, Ofe, Germany Nbachstrasse 1/2

Claims

[Claims] 1. As rye flour, the rye flour is less than 7% by weight, preferably less than 5% by weight. Has a protein content of, and the rye flour at the same time is lower than normal rye flour It has a dietary fiber content and more than 20% by weight of the rye flour has a content of 65%. have a particle size of more than μm and more than 94% by weight of the particles have a particle size of less than 130 μm. Rye flour with a particle size distribution that says 2. The rye flour according to claim 1, whose dietary fiber is normal (natural). Rye flour characterized by at least 10% lower than flour. 3. The rye flour according to claim 1 or 2, wherein its α-amylase activity Is lower than normal (natural) rye flour, preferably at least 10% lower Characterized rye flour. 4. Claim normal flour with a flour blend suitable for the production of rye-containing foods. Rye flour according to any one of claims 1 to 3 and (normal flour): (rye flour) Blended so that the weight ratio of (95-5) :( 5-95) . 5. Common ingredients such as flour, salt and water and optionally yeast, fermented seeds Or other bulking agents or other such as fats, sugars, eggs, gluten or other bread improvers Claimed flour applied in a dough for a bakery product comprising typical ingredients. The rye flour according to any one of claims 1 to 3 or the blend according to claim 4. Dough characterized by that. 6. A rye-containing bread dough comprising the dough of claim 5 and having a water content of the dough. Is 45-60% by weight (based on the dough) Ground. 7. A dough for Knecke comprising the dough according to claim 5 having a water content of 60 to A 70% by weight Knecke dough containing no yeast or leavening agent. 8. A fermented sourdough containing at least flour, water, and a fermented seed, The rye flour or the flour according to any one of claims 1 to 3, wherein the flour is at least partially Is a fermented sourdough consisting of the blend according to claim 4. 9. Fermented sourdough comprising the fermented sourdough according to claim 8 and fermented. Seed is applied and the water content of the dough is more than 25% by weight, preferably 25-32% by weight Is fermented sourdough. 10. Fermented sourdough, wherein the dough of claim 9 has a water content of 20. Mixed with sufficient amount of pre-dried cereal flour with a water content of less than 5% by weight to be ~ 25% by weight Fermented sourdough. 11. 5. A method for producing a rye-containing bait product, wherein the dough is a dough. 0 in a continuous process using the composition according to any one of 0 to divide the dough Then, shaping, fermenting (if necessary), and baking. 12. Obtained after baking the dough according to any one of claims 5 to 10. Baked products containing rye. 13. A method for air classification of flour is provided with a protein content of 7-12% by weight. More than 98% of wheat flour has a particle size of less than 130 μm and 65% by weight or more of 32 Grind as if the ground powder had a particle size distribution of having a particle size of less than μm. Crushed rye flour with a cut point of 20-30 and appropriate wind speed When subjected to air classification, the protein content is more than 12% by weight and 95% by weight or more is 6%. Protein-rich fine rye flour having a particle size distribution of having a particle size of less than 4 μm Therefore, its α-amylase activity increased by 10% or more compared to the starting rye flour. Fine powder rich rye flour (yield 20-40% by weight) and protein content 7% by weight Less than 20% by weight having a particle size of more than 65 μm Low protein crude with a particle size distribution in which more than% by volume has a particle size of less than 130 μm And rye flour (yield 80-60% by weight). 14． As rye flour, the rye flour exceeds 12% by weight, preferably 13 Has a protein content of more than 15% by weight, more preferably more than 15% by weight , The rye flour at the same time 1) at least 10% increased dietary fiber content compared to regular rye flour 2) A particle size distribution in which 95% by weight or more has a particle size of less than 64 μm, and 3) Increased α-amylase activity by at least 10% compared to normal rye flour Rye flour with. 15. Claim a regular flour with a flour blend suitable for the production of rye-containing foods The weight ratio of the rye flour and the (usual grain flour) :( rye flour) according to Item 14 is (5 to 95). : Flour blend blended to give (95-5). 16. A flour blend suitable for the manufacture of French bread, comprising normal flour, The weight ratio of rye flour described in 14 and (normal grain flour) :( rye flour) is (99 to 90). : A flour blend blended so as to be (1 to 10). 17． Common ingredients such as flour, salt, water, yeast or fermenting seeds or leavening agents, and Typical ingredients such as fat, sugar, egg, gluten or other bread improvers 15. A flour for a bakery product comprising: and flour applied to the product. Dough which is the rye flour or the blend according to claim 15 or 16. 18. A rye-containing baked product obtained after baking of a dough according to claim 17. , Especially bread and rolls.